📝 About This Recipe
Celebrate the winter solstice with this centerpiece roast, featuring a golden, butter-basted skin and succulent meat infused with citrus and aromatic herbs. The accompanying stuffing is a decadent medley of artisanal sourdough, savory pork sausage, and crisp autumnal vegetables, all bound together by a rich, homemade stock. This recipe captures the essence of a traditional Christmas feast, promising a nostalgic flavor profile that warms the heart and soul.
🥗 Ingredients
The Bird & Aromatics
- 12-14 pounds Whole Turkey (thoroughly thawed, giblets removed)
- 1 cup Unsalted Butter (softened to room temperature)
- 4 tablespoons Fresh Sage, Rosemary, and Thyme (finely minced)
- 1 Lemon (halved)
- 1 head Garlic (halved crosswise)
- 1 Yellow Onion (quartered)
Sourdough & Sausage Stuffing
- 1 loaf Sourdough Bread (cut into 1-inch cubes and dried overnight)
- 1 pound Pork Sausage (loose or removed from casings)
- 3 pieces Celery Stalks (diced)
- 1 Large Onion (finely chopped)
- 2-3 cups Chicken or Turkey Stock (low sodium)
- 1/2 cup Dried Cranberries (for a touch of sweetness)
- 1 Egg (beaten)
👨🍳 Instructions
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1
Preheat your oven to 325°F (165°C). Ensure the turkey has been out of the refrigerator for at least 45 minutes to take the chill off for more even cooking.
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2
Prepare the herb butter by mixing the softened butter with the minced sage, rosemary, thyme, 2 teaspoons of salt, and 1 teaspoon of cracked black pepper in a small bowl.
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3
Pat the turkey extremely dry with paper towels. A dry skin is the secret to a crispy, golden finish.
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4
Gently loosen the skin over the breast meat with your fingers and spread half of the herb butter directly onto the meat under the skin. Rub the remaining butter all over the outside of the bird.
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5
Stuff the turkey cavity with the lemon halves, garlic head, and quartered onion. Truss the legs together with kitchen twine and tuck the wing tips under the body.
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6
Place the turkey on a roasting rack set inside a large roasting pan. Pour 2 cups of water or stock into the bottom of the pan to prevent drippings from burning.
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7
Roast the turkey in the oven. Calculate roughly 13-15 minutes per pound. Baste the bird with pan juices every 45 minutes.
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8
While the turkey roasts, prepare the stuffing. In a large skillet over medium heat, brown the sausage until cooked through. Remove sausage with a slotted spoon, leaving the fat in the pan.
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9
Sauté the diced celery and onion in the sausage fat until translucent and soft, about 8-10 minutes.
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10
In a massive mixing bowl, combine the dried sourdough cubes, cooked sausage, sautéed vegetables, cranberries, and the beaten egg. Gradually fold in the stock until the bread is moist but not soggy.
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11
Transfer the stuffing to a buttered 9x13 inch baking dish. Cover with foil and bake alongside the turkey for the last 45 minutes of roasting.
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12
Check the turkey's temperature. It is done when a meat thermometer reaches 165°F (74°C) in the thickest part of the thigh without touching the bone.
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13
Remove the turkey from the oven and transfer to a carving board. Tent loosely with foil and let it rest for at least 30-45 minutes. This is crucial for juicy meat!
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14
While the turkey rests, remove the foil from the stuffing and bake for an additional 15-20 minutes to crisp up the top.
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15
Carve the turkey against the grain and serve alongside generous helpings of the warm sourdough stuffing.
💡 Chef's Tips
Always use a meat thermometer rather than relying on the 'pop-up' timers that come with some birds. If the turkey skin is browning too quickly, loosely drape a piece of foil over the breast. For the best stuffing texture, use 'stale' bread or toast your cubes in a low oven until they are completely dry. Don't skip the resting period; if you cut the turkey too soon, all the flavorful juices will run out onto the board. Save the turkey carcass to make a rich bone broth the following day.
🍽️ Serving Suggestions
Serve with a bright, zesty cranberry-orange relish to cut through the richness. Pair with a buttery mashed potato swirled with roasted garlic. A crisp, chilled Chardonnay or a light-bodied Pinot Noir complements the herbs beautifully. Steam some honey-glazed carrots or roasted Brussels sprouts with balsamic glaze as a side. Finish the meal with a classic spiced pumpkin pie or warm apple crumble.